Zucchini Bread


I have read this is the year of the zucchini. I guess the weather was perfect for zucchini to thrive and everyone that grew some has a ton. Our CSA farm share has given us 4-5 zucchini and yellow squash each week. Now we know why.

Verdict: The nice thing about this bread is that it is not overly sweet. We put butter on it to eat while it was warm. Yummy! Then after it cooled down a smear of cream cheese was delicious on it.

Zucchini Bread

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla
  • 1 teaspoon lemon extract

Directions:

  1. Preheat oven to 350 degrees. Spray 2 loaf pans with non-stick spray.
  2. In a bowl combine flour baking soda, salt, baking powder, and cinnamon with a fork until well blended and no lumps.
  3. Create a well in the dry ingredients and add eggs, oil, sugar, zucchini, vanilla, and lemon extract. Beat thoroughly until smooth.
  4. Pour mixture into loaf pans filling about 1/2 way to 2/3 full.
  5. Bake 40 minutes or until center is done. It will spring back when touched.
  6. Remove from oven and cool completely before cutting.

7 Comments Add yours

  1. Zucchini, a blank canvas that becomes a masterpiece. 👁👁🍃

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Like

  2. amleta says:

    It seems so good that I feel very hu gry now 😋😋😋

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so much!

      Liked by 1 person

  3. Carol anne says:

    Yum! This sounds amazing! ❤

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so much!

      Liked by 1 person

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